20 Nov Stuffing – Sausage, Cranberry, and Apple
|Serves 4 to 6 |
1 cup onion – “chopped”
|Preheat oven to 350°F |
On a large baking sheet, spread the whole wheat bread and white bread cubes to form a single layer. Then, bake or toast these cubes for 5 minutes or until they are evenly toasted. After toasting, place the bread cubes in a bowl.
Now, cook the onions and sausage (over medium heat) in a large skillet and constantly stir to get the ingredients evenly browned. Add the sage, rosemary, thyme, and celery to the skillet; keep stirring and cook (for about 2 minutes) to blend the flavors.
The sausage mixture must now be poured over the bread cubes in the bowl. Stir in the parsley, liver, chopped apples, and dried cranberries. Finally, drizzle in the melted butter and turkey stock (mix all of this lightly). The stuffing is finished and ready to be spooned into a baking dish before baking for 40 to 45 minutes. The stuffing also may be made a day in advance, covered, and refrigerated. If chilled, add approximately 15 minutes to the baking time.